Pavement Cake

A rustic travel cake, firm to the touch but tender at heart. Spices fill the kitchen while raisins provide sweet bursts within a buttery, rich dough.

• Prep time: 15 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 587
• Protein: 8 g
• Carbs: 80 g
• Fat: 26 g

Ingredients

• 225 g Wheat flour ( sifted )
• 112.5 g Minimum butter sweet ( cold, small cubes )
• 75 g Brown sugar
• 100 g Raisin
• 1 piece Egg ( beaten )
• 25 ml Whole milk
• 0.5 tsp Baking powder
• 0.5 tsp Cinnamon ground
• 0.5 tsp Allspice
• 0.5 pinch Gray sea salt

Instructions

1. Initial rubbing

   In a large bowl, work the flour with the cold cubed butter. Rub with fingertips until the mixture resembles coarse sand, with no visible butter chunks.

2. Adding dry ingredients

   Add the brown sugar, baking powder, ground cinnamon, mixed spice, and a pinch of grey sea salt. Stir in the raisins. Mix to distribute the fruit evenly.

3. Binding the dough

   Beat the eggs with the whole milk. Pour onto the dry mix. Stir with a wooden spoon until you get a very thick, sticky dough that doesn't flow.

4. Baking

   Spread the dough in a rectangular tin about 3 cm thick. Bake at 180°C. The cake is ready when the crust is golden brown and a knife blade comes out clean.

Chef's tips

• Do not overwork the dough once the liquid is added, or the cake will be hard as stone.
• The rubbing-in process must be quick to avoid heating the butter with your hands.

Storage

Keeps for 5 days in an airtight container at room temperature.